A really simple and yummy recipe that makes you feel good after you’ve eaten it. Lots of nutrients and vitamins. The main point in this recipe though is NOT to overcook your zucchini noodles. If you do, they will turn out super limp and sloppy. All it takes is a few turns in the pan and remove them promptly. You basically want to coat them well with the butter (or you can use olive oil) and then get them out.
The Avocado Sauce is basically was levels up this dish and you are not only limited to making it with zoodles. This sauce works amazing with regular pasta of your choice. Super refreshing!
Thank you for swinging by Hungry Happens! IF you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Creamy Avocado Zucchini Noodles
- 1 large avocado
- 3 scallions, rough chop
- 1 lemon, juiced
- 1/4 cup parsley
- 1 small clove garlic
- 1/4 cup olive oil
- salt and pepper to taste
- 12 oz cherry tomatoes
- 3 large zucchini, spiralized
- 1 tbs olive oil
- 2 tbs butter
- Pulse all of the sauce ingredients in a blender or food processor until smooth. Taste and adjust if needed.
- In a large skillet, heat 1 tbs olive oil and toss in your cherry tomatoes. Saute them until they begin to blister then remove them from the pan. To the same pan add the 1 tbs butter to melt. Work in two batches and saute your zoodles for literally 1-2 minutes, constantly stirring. DO NOT OVER COOK THEM. Remove promptly and repeat with second batch.
- Toss the zoodles with some of your avocado sauce and then top with the tomatoes. You can also sprinkle with chili pepper flakes, and feta cheese.